1 cup mayonnaise
1/2 teaspoon dried dill weed
2 cups boiling water
1 tablespoon olive oil
1 clove garlic, minced
1 (06 ounce) can can sliced mushrooms
1 tablespoon dried rosemary
1 pound sliced mushrooms, sliced
In a medium bowl, stir together mayonnaise, dill weed, boiling water, olive oil, garlic, mushrooms and rosemary.
Pour mushrooms into a medium bowl.
Heat oil in skillet over medium heat.
Combine mushrooms and mayonnaise mixture in 2 portions. Stirring often, cook and stir until blended. Place mushrooms in skillet and cook until they are cooked through. Remove from skillet and set aside.
In same skillet, heat olive oil and saute mushrooms in water mixture until lightly browned. Stir in mayonnaise mixture, mushrooms and red wine.
Place diced tomatoes and green bell peppers in skillet. Stir along with mushroom mixture and veggie mixture until well coated.
Combine mushrooms and mayonnaise mixture in same skillet with sliced mushrooms and rosemary. Place over medium heat. Cook, stirring occasionally, for 2 minutes or until mushrooms are tender.